Chicken Stuffed with Goat Cheese and Garlic

Chicken Stuffed with Goat Cheese and Garlic Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.

Yield:

4 servings (serving size: 1 chicken roll, 3/4 cup pasta, and 1/2 cup sauce)

Recipe from

Nutritional Information

Calories 503
Caloriesfromfat 15 %
Fat 8.3 g
Satfat 4.7 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 57.2 g
Carbohydrate 48.1 g
Fiber 5.5 g
Cholesterol 112 mg
Iron 3.8 mg
Sodium 785 mg
Calcium 137 mg

Ingredients

4 ounces goat cheese, softened
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar fat-free Italian herb pasta sauce
3 whole garlic cloves
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)

Preparation

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

Note:

September 2003
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